Colorful Spinach Salad Recipes
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
- When you are ready to serve, pour the dressing over salad and season with salt and pepper.
COLORFUL SPINACH SALAD
Complete the meal with Colorful Spinach Salad, a refreshing medley that says "springtime" with each bite. Bagged spinach from the produce section hurries along the preparation of the salad that's topped with crunchy radishes, pretty slices of yellow summer squash and sweet chewy raising. Dress it with a simple homemade balsamic vinaigrette or choose your favorite bottled dressing for even quicker results.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss the spinach, radishes, yellow squash and raisins. In a small bowl, whisk the vinegar, mustard, salt and pepper. Gradually whisk in oil. Serve with salad.
Nutrition Facts :
COLORFUL VEGETARIAN SPINACH SALAD
Make and share this Colorful Vegetarian Spinach Salad recipe from Food.com.
Provided by Health-Minded Chef
Categories Salad Dressings
Time 20m
Yield 4 side salads, 4 serving(s)
Number Of Ingredients 15
Steps:
- Thoroughly blend all dressing ingredients, store in fridge until salad is ready.
- Gently wash, drain, dry, tear spinach leaves.
- (Drying leaves in a salad spinner works best).
- Arrange spinach in individual serving dishes.
- Nicely arrange remaining salad ingredients on top of spinach.
- Drizzle dressing on each salad, and toss to gently coat leaves.
Nutrition Facts : Calories 291.9, Fat 20.2, SaturatedFat 2, Sodium 43.5, Carbohydrate 27.8, Fiber 3.4, Sugar 21.1, Protein 3.1
COLORFUL QUINOA SALAD
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. -Catherine Turnbull, Burlington, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING
I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it.
Provided by Kim Vanburen
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
- Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 12.7 g, Fat 19.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 147.3 mg, Sugar 5.3 g
STRAWBERRY SPINACH SALAD
Steps:
- Mix Veggies: In a large bowl mix the spinach, strawberries, tomatoes and red pepper.
- Make Dressing: To make the dressing, whisk together the Dressing ingredients in a small bowl.
- Toss: Before serving pour the dressing over the salad and toss well.
Nutrition Facts : ServingSize 1 serving, Calories 140 kcal, Carbohydrate 9 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 362 mg, Fiber 3 g, Sugar 5 g
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- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
- To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
- To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
- To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
COLORFUL CHIFFONADE SALAD | RECIPE | KITCHEN STORIES
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- Add water to a small saucepan and bring to a boil. Add glass noodles and cook for approx. 2 - 3 min. Drain and rinse with cold water. Set aside.
- Transfer spinach to an ice bath and allow to cool for approx. 5 – 6 min. Then, remove spinach from water and squeeze out any extra liquid. Set aside.
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- Spinach Salad With Apple Vinaigrette. This delightful spinach salad with apple vinaigrette recipe is adorned with a simple homemade apple vinaigrette. The inviting flavor comes from apple cider vinegar and a fresh apple accented with onion and mustard.
- Spinach Salad With Warm Bacon Dressing. When it comes to enhancing fresh spinach, it's hard to beat a spinach salad and warm bacon dressing. It's made with a few common ingredients, including vinegar and sugar, which give the salad a sweet and sour taste.
- Easy Strawberry Spinach Salad. As you explore spinach salads, you'll find that this green is the ideal pairing for sweet strawberries. There are many things you can do with the combo, and this easy strawberry spinach salad recipe is a great place to begin.
- Spinach Salad With Strawberries and Pecans. Using the same dynamic duo, this spinach salad with strawberries and pecans puts a different spin on the dressing.
- Strawberry Spinach Salad With Red Wine Vinaigrette. Fresh spinach and strawberries with toasted sesame seeds form the base of this impressive strawberry spinach salad.
- Strawberry Chicken Salad With Champagne Vinaigrette. If you want to go all out and create a spinach salad to serve as an entrée, try the strawberry chicken salad with Champagne vinaigrette.
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. Beets are fantastic with spinach as well. Roast the beets or boil them for this simple and intriguing beet and spinach salad recipe.
- Moroccan Beetroot Salad With Yogurt Dressing. Another tasty option, this Moroccan beetroot salad with yogurt dressing has an array of clever flavors. The creamy dressing is made with yogurt, cumin, and garlic.
- Basic Tossed Salad. A basic tossed salad is always a hit and you can mix it up using any variety of ingredients you have on hand. Adding spinach as one of the mixed greens gives the salad a boost of flavor, and it's a great way to use up an extra bag of spinach.
- Seven-Layer Salad. Seven-layer salad is one of the best things you can take to a gathering, and the possibilities are endless. Use spinach for one of the lettuce layers and pile on the eggs, peas, bacon, cheese, mayonnaise, and green onions.
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